What Is The Link Between Meat And Pork Industry And Antibiotic Resistant Bacteria? by David Wallinga, M.D., Maryn McKenna
David Wallinga, the Food Dr., is a physician who’s spent his career advocating for environments and food supplies that support Americans’ health, rather than eroding them. He’s here today to talk about what most experts agree is one of today’s greatest threats to American’s health – the worsening epidemic of drug-resistant superbugs, and how the senseless overuse of precious antibiotics in producing conventional meats are helping render those antibiotics ineffective for you, your grandkids and for generations to come.
Dr. Wallinga currently is Senior Health Officer at the Natural Resources Defense Council. He also is co-founder of Healthy Food Action. He holds a Masters from Princeton University, and a medical degree from the University of Minnesota. You can read more about his work at https://www.nrdc.org/experts/david-wallinga-md; or follow him on Twitter @Food_Dr.
Maryn McKenna is an independent journalist and author who specializes in public health, global health and food policy. She is a Senior Fellow at the Schuster Institute for Investigative Journalism at Brandeis University and the author of the 2017 bestseller Big Chicken: The Incredible Story of How Antibiotics Created Modern Agriculture and Changed the Way the World Eats (National Geographic Books, Sept. 2017), named a Best Book of 2017 by Amazon, Science News, Smithsonian Magazine, Civil Eats, the Atlanta Journal-Constitution and the Toronto Globe and Mail, as well as an Essential Science Read by Wired.. Her 2015 TED Talk, “What do we do when antibiotics don’t work any more?”, has been viewed more than 1.5 million times and translated into 33 languages.
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